There are many types of wood for smoking meat, and choosing just the right one is essential. Different types of wood produce unique flavors and different types of trees have unique compositions and burning points.
As there are many types of wood, some will give your meat a smooth flavor, and others will give the meat punchy flavors. You can also smoke other foods along with the meat so you can have more different flavors in your meals, so we added some foods beyond meat that get a nice flavor from each type of wood. See the main woods for smoking and how to combine each of them in your menu:
What is the Best Wood for Smoking Meat?
Orange tree
It gives a citrus touch with freshness and spiciness just right for smoking long-lasting roasts.
- Type: semi-hard
- Intensity: smooth
- Smoke flavor: citrus and fruity
- Use with: beef, pork, sheep
Alder
It has a subtle flavor with a natural sweetness. This lighter wood is an excellent choice for any fish, especially for smoking salmon.
- Type: semi-hard
- Intensity: smooth
- Smoke flavor: delicate and sweet
- Use with: vegetables, salmon, sole, pork, chicken and fruit
Appletree
It gives smooth and subtle sweetness. Because it has such a delicate flavor, it cannot stand the heavy flavors of red meat. For this, try a blend of appletree with stronger woods, such as oak or mesquite.
- Type: semi-hard
- Intensity: medium
- Smoke flavor: sweet and fruity
- Use with: poultry, fish, seafood, pork, veal, vegetables, fruit
Cherry tree
The smoke of this wood gives the meat a rich mahogany color and is great when mixed with oak, walnut or alder.
- Type: semi-hard
- Intensity: medium
- Smoke flavor: sour and fruity
- Use with: poultry, fish, seafood, pork, veal, vegetables, fruit
Pecan nut
It can give pungent and bitter flavor if used in excess, but it gives a delicate flavor to meats when used correctly.
- Type: hard
- Intensity: strong
- Smoke flavor: sweet
- Use with: desserts, fruits, vegetables, mushrooms, poultry, pork
Oak
It works well with any type of meat because it is versatile. It is stronger than apple and cherry, however lighter than mesquite and walnut.
- Type: hard
- Intensity: medium
- Smoke flavor: rustic and bold
- Use with: beef, poultry, cheeses, desserts
Maple
It gives a balanced flavor to the food, making it a popular choice for poultry, vegetables, and cheese. The sweet smoke from the maple also leaves the meat with a dark appearance. And it is great when mixed with woods such as oak, apple or alder.
- Type: hard
- Intensity: smooth
- Smoke flavor: sweet and subtle
- Use with: poultry, pork, trout, salmon
Hickory
Many people confuse the flavor released by this wood with bacon. It has a dark, strong and pungent smoke that adds sweet flavors to the dishes, so you should be very careful because the excess of hickory leaves a bitter taste in the meat. Some say it is the best wood for smoking turkey.
- Type: hard
- Intensity: strong
- Smoke flavor: sweet and aggressive
- Use with: pork, bacon, turkey, steak
What kind of wood is used for smoking meat?
Can you use any wood to smoke meat?
What's the best wood for smoking fish?
Can you use apple wood to smoke beef?
Final Verdict
If you came in here as a beginner wanting to smoke some meat, now you know where to start. There are other types of woods that you will be able to explore along the way, but this handful listed above is already a good starting point. Now go smoke beef, pork, turkey and other foods as well and rejoice with deep flavors given by the smoke of different woods.